Singapore Chili Stir-Fried Shrimp
What You Will Need
Ingredients
- 1 lb. jumbo shrimp (21-25 count), peeled and deveined
- 1 tsp. cornstarch
- 2 Tbsp. peanut oil or vegetable oil
Marinade
- 1 Tbsp. dry sherry
- 2 tsp. Lee Kum Kee Soy Sauce
Seasoning
- 2 tsp. Lee Kum Kee Soy Sauce
- 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tsp. Lee Kum Kee Oyster Sauce
- about 1 Tbsp. scallions, white and light green parts, minced
- 2 Tbsp. scallion greens, sliced thin, reserved 2 -3
- about 2 tsp. minced or 2 medium jalapeno chiles, seeded
- about 2 tsp. minced or 2 medium cloves garlic
- about 2 tsp. minced or 1/2" fresh ginger, peeled
- 1 /4 cup Tomato juice
- 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 tsp. Lee Kum Kee Oyster Sauce
- 1 /2 tsp. granulated sugar
Made with
Lee Kum Kee products
How to make it
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Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, jalapenos, garlic, and ginger in small bowl; set aside. Stir together tomato juice, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
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Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in the center of the pan. Add remaining 1 Tbsp. oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix tomato juice mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.
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N/A
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